Kings County Peated Bourbon Whiskey
Kings County Peated Bourbon Whiskey is made from a mash organic, cracked corn that Spoelman and Haskell source from the Finger Lakes region in Upstate New York, and malted barley that has been exposed to peat smoke (a common practice used by Scotch distilleries). In this way, the Kings County team has created a bourbon that conforms to the American requirements, but that also displays scotch-like characteristics. “As far as we know, this is the world’s only peated bourbon and will appeal to the adventurous whiskey traveller who has tried everything — except this,” says Spoelman.
After milling and mashing the grains, the wash is slowly fermented at their distillery in blue tanks that resemble oil drums and then double-pot distilled. Haskell and Spoelman use the first alcohol produced from each batch — the "head" — as a disinfectant and sell the used mash to a pig farmer who uses it as feed. "I still don't understand why it doesn't make the pigs drunk," Haskell says.
Aged for two summers (14 to 24 months) in a five-gallon charred, new oak barrels, Kings County Peated Bourbon Whiskey has an aroma of bonfire and juicy corn, which leads to notes of buttered toast, raisins and caramel on the palate. The finish is slightly smoky with hints of biscuits and more sweet corn.
Aroma of bonfire and juicy corn, which leads to notes of buttered toast, raisins and caramel on the palate. The finish is slightly smoky with hints of biscuits and more sweet corn.